PMID- 29536997
OWN - NLM
STAT- MEDLINE
DCOM- 20180824
LR  - 20231213
IS  - 2042-650X (Electronic)
IS  - 2042-6496 (Linking)
VI  - 9
IP  - 3
DP  - 2018 Mar 1
TI  - Degradation of major allergens and allergenicity reduction of soybean meal 
      through solid-state fermentation with microorganisms.
PG  - 1899-1909
LID - 10.1039/c7fo01824j [doi]
AB  - In this study, we determined whether solid-state fermentation could degrade major 
      allergens and reduce potential allergenicity of soybean meal (SBM). Solid-state 
      fermentation was realized through a mixture of Lactobacillus casei, yeast, and 
      Bacillus subtilis. High-performance liquid chromatography, size 
      exclusion-high-performance liquid chromatography, and capillary liquid 
      chromatography/tandem mass spectrometry coupled with electrospray ionization were 
      used to examine the total amino acids and molecular weight distribution of the 
      fermented soybean meal (FSBM). In addition, the potential allergenicity of FSBM 
      was assessed by conducting in vitro competitive inhibition ELISA and oral 
      sensitization and challenge of a BALB/c mice model. The results indicated that 
      the total amino acid content increased and soy protein was degraded into 
      polypeptides with low molecular weights that were derived from the hydrolysis of 
      the allergen sequences N232-D383, G253-I265, E169-S215, G68-G98, A365-I375, and 
      V153-A167. Moreover, the FSBM group exhibited a lower in vitro immunoglobulin E 
      (IgE)-binding capacity than the SBM group. The BALB/c model indicated that the 
      FSBM group manifested milder damage to the intestine, lower mMCP-1 and IgE 
      levels, and higher IFN-gamma levels as compared to the SBM group. These findings 
      suggested that the potential allergenicity of SBM was reduced by the solid-state 
      fermentation induced by the mixture of Lactobacillus casei, yeast, and Bacillus 
      subtilis.
FAU - Yang, Anshu
AU  - Yang A
AUID- ORCID: 0000-0002-5756-2755
AD  - State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing 
      Dong Lu 235, Nanchang 330047, China. yanganshu@ncu.edu.cn chenhongbing@ncu.edu.cn 
      and Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 
      235, Nanchang 330047, China.
FAU - Zuo, LingLing
AU  - Zuo L
AD  - State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing 
      Dong Lu 235, Nanchang 330047, China. yanganshu@ncu.edu.cn chenhongbing@ncu.edu.cn 
      and Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 
      235, Nanchang 330047, China.
FAU - Cheng, Youfei
AU  - Cheng Y
AD  - State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing 
      Dong Lu 235, Nanchang 330047, China. yanganshu@ncu.edu.cn chenhongbing@ncu.edu.cn 
      and Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 
      235, Nanchang 330047, China.
FAU - Wu, Zhihua
AU  - Wu Z
AUID- ORCID: 0000-0001-5988-3643
AD  - State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing 
      Dong Lu 235, Nanchang 330047, China. yanganshu@ncu.edu.cn chenhongbing@ncu.edu.cn 
      and Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 
      235, Nanchang 330047, China.
FAU - Li, Xin
AU  - Li X
AD  - State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing 
      Dong Lu 235, Nanchang 330047, China. yanganshu@ncu.edu.cn 
      chenhongbing@ncu.edu.cn.
FAU - Tong, Ping
AU  - Tong P
AD  - State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing 
      Dong Lu 235, Nanchang 330047, China. yanganshu@ncu.edu.cn 
      chenhongbing@ncu.edu.cn.
FAU - Chen, Hongbing
AU  - Chen H
AUID- ORCID: 0000-0003-4900-7556
AD  - State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing 
      Dong Lu 235, Nanchang 330047, China. yanganshu@ncu.edu.cn chenhongbing@ncu.edu.cn 
      and Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 
      235, Nanchang 330047, China.
LA  - eng
PT  - Journal Article
DEP - 20180314
PL  - England
TA  - Food Funct
JT  - Food & function
JID - 101549033
RN  - 0 (Allergens)
RN  - 0 (Soybean Proteins)
RN  - 37341-29-0 (Immunoglobulin E)
SB  - IM
MH  - Allergens/immunology/*metabolism
MH  - Animals
MH  - Bacillus subtilis/*metabolism
MH  - Female
MH  - Fermentation
MH  - Food Handling
MH  - Food Hypersensitivity/*immunology
MH  - Food Microbiology
MH  - Humans
MH  - Immunoglobulin E/immunology
MH  - Lacticaseibacillus casei/*metabolism
MH  - Male
MH  - Mice, Inbred BALB C
MH  - Soybean Proteins/immunology/*metabolism
MH  - Glycine max/immunology/metabolism/*microbiology
MH  - Yeasts/*metabolism
EDAT- 2018/03/15 06:00
MHDA- 2018/08/25 06:00
CRDT- 2018/03/15 06:00
PHST- 2018/03/15 06:00 [pubmed]
PHST- 2018/08/25 06:00 [medline]
PHST- 2018/03/15 06:00 [entrez]
AID - 10.1039/c7fo01824j [doi]
PST - ppublish
SO  - Food Funct. 2018 Mar 1;9(3):1899-1909. doi: 10.1039/c7fo01824j. Epub 2018 Mar 14.